White Chicken Chili

Ingredients:

• 2 tablespoons extra virgin olive oil

• 1 medium yellow onion, chopped

• 4 cloves garlic, minced

• 1 large jalapeño, seeded, if desired, and chopped

• 2 teaspoons ground cumin

• ½ teaspoon smoked paprika

• ½ teaspoon chili (or Chipotle chili) powder

• ½ teaspoon ground oregano

• ½ teaspoon ground coriander

• Dash of cayenne pepper or ½ teaspoon red pepper flakes (optional)

• kosher salt and black pepper

• 1½ pounds boneless, skinless, chicken breasts or thighs

• 6 cups low-sodium chicken broth

• 8 ounces of cream cheese, at room temperature

• ½ cup sour cream

• 2 (15.5 oz) cans of white beans, drained

• 1 cup salsa Verde

• 1 (4.5 oz) can dice green chiles

• 1 cup shredded pepper jack cheese

• ½ cup fresh cilantro, chopped

• Avocado, cheese, and sour cream, for serving

• Lime zest and juice, for serving

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until fragrant, about 5 minutes.

2. Stir in the garlic, jalapeno, cumin, paprika, chili powder, oregano, coriander, cayenne (if using), and a pinch each of salt and pepper. Cook 5-10 minutes, until very fragrant.

3. Add the chicken, then stir in broth. Season with more salt and pepper. Partially cover and simmer over medium-low heat for 20 minutes, until the chicken is cooked through.

4. Pull the chicken out and shred using 2 forks.

5. Stir in the cream cheese until smooth, then stir in the shredded chicken, white beans, salsa Verde, green chilies, sour cream, and cheese. Cook 5-10 minutes until the cheese is melted.

6. Remove from the heat and stir in the cilantro.

7. Ladle the chili into bowls. Top, as desired, with yogurt/sour cream, cheese, avocado, cilantro, and green onions. Zest lime over each bowl.

8. Enjoy!

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